Name: Coconut prawn kebabs
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 270 millilitre can light coconut milk; 2 piece of ginger, sliced; 1 garlic clove, sliced; 1 lemongrass stalk, bruised, tied in a loose knot; 1 kilogram (about 24) large green prawns, peeled, deveined, tails intact; lime wedges, green salad, to serve

Coconut prawn kebabs

Perfect barbecue snacks, these coconut prawns on a stick are quick and tasty.

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Serves 4

Makes 24 Item

Prep

15M

Cook

Total

20M

Ingredients

270 millilitre can light coconut milk

2 piece of ginger, sliced

1 garlic clove, sliced

1 lemongrass stalk, bruised, tied in a loose knot

1 kilogram (about 24) large green prawns, peeled, deveined, tails intact

lime wedges, green salad, to serve

Method

1.Heat coconut milk, ginger, garlic and lemongrass in a saucepan on medium until just at simmering point. Remove from heat and set aside for 30 minutes, until flavours infuse. Strain and discard fiavourings.

2.Preheat a chargrill or barbecue on high. Thread each prawn onto a soaked bamboo skewer, tail end first, and brush liberally with coconut milk mixture. Cook for 2 minutes each side, brushing with coconut milk, until prawns are opaque.

3.Serve with lime wedges and green salad.

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Ingredients

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